How to make the perfect homemade meatloaf?
Instructions
- Preheat oven to 350°F. ...
- In a medium bowl combine egg, milk, and breadcrumbs. ...
- Add the ground beef, onion, Worcestershire sauce, Italian seasoning and parsley. ...
- Form the mixture into a loaf on the prepared baking sheet. ...
What is the easiest meatloaf recipe?
Instructions
- Preheat oven to 350° Fahrenheit.
- In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. ...
- Add the meat mixture to a loaf pan. ...
- In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. ...
- Bake uncovered for 55 minutes.
How to make my meatloaf W/ a delicious glaze?
Steps to Make It
- Gather the ingredients. ...
- In a large bowl combine the ground beef, quick-cooking rolled oats, onion, milk, eggs, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. ...
- Transfer to a 9 x 5-inch loaf pan. ...
- In a small bowl, combine the ketchup, brown sugar, and mustard until smooth. ...
- Spoon half of the glaze over the meatloaf. ...
What is the best way to make meatloaf?
Make the meatloaf:
- Heat oven to 350°.
- Heat the oil in medium nonstick skillet over medium high heat until the oil shimmers. ...
- Beat the eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper flakes, and yogurt or milk. ...
- Turn meat mixture onto a greased, foil-lined shallow baking pan, and pat gently into an oval about 9 inches long and 4-5 inches wide. ...
How do you add flavor to meatloaf?
Salt and pepper reigns, but it's easy to add complexity and character by going deeper into the spice rack. Try adding minced garlic, parsley, and thyme for a deeply savory taste. For mouthwateringly bold meatloaf, add Worcestershire sauce, Dijon mustard, and ketchup to the pre-baked mixture.
What is the secret to moist meatloaf?
Use high-fat meat. For an all-beef meatloaf, always use a higher-fat cut, at least 15 percent. For a meatloaf made with a leaner beef or turkey, consider mixing in some ground pork and/or veal in order to achieve a moist, tender meatloaf. Chopping up bacon and adding it to the mix is always a great way to add fat.
How do you fix a bland meatloaf?
How to fix it: No one wants a bland and boring meatloaf! Beyond salt and pepper, you can add flavor to your meatloaf with garlic powder, onion powder, and even paprika, Beck says. "Those three spices will assist in the browning of the meat and provide excellent flavor," she says.
Why does my meatloaf taste bland?
You're Not Sufficiently Seasoning the Meat A good rule of thumb is to add one teaspoon of kosher salt per pound of meat. Before you cook the meatloaf, it's not a bad idea to very quickly saute a small nub of the meat mixture and give it a taste.
What does adding milk to meatloaf do?
The reason milk is added in meatloaf is that it soaks the bread crumbs which add needed moisture to the meatloaf. If you personally do not want to use milk you can try using low sodium beef stock, chicken stock, water, or a non-dairy milk substitute.
Should I cover my meatloaf while it's baking?
Do you cover meatloaf when baking? If you have a single large meatloaf then you should cover it with a piece of aluminum foil during cooking to keep it moist, but do not let it be covered for the whole cooking process. Take off the meatloaf cover and leave it uncovered for the last 15 minutes of baking.
What spices do you put in meat loaf?
Seasonings for Meatloaf FAQs My best spices for meatloaf are dried mustard, paprika, salt, pepper, basil, garlic powder, and onion powder! It's a perfect mix of spices for meatloaf.
What happens if you put too much breadcrumbs in meatloaf?
A-Meatloaves most often crumble when they contain too many bread crumbs or too few eggs or when they have not cooled partially in the fat-filled loaf pan in which they were baked. We suggest adding no more than 1/3 cup of crumbs for each pound of meat and adding 1 egg for each pound of meat plus an extra egg.
Do you put water in the bottom of meatloaf?
3:124:15The Secret Ingredient You Should Be Using In Your Meatloaf - YouTubeYouTubeStart of suggested clipEnd of suggested clipBut underneath it they recommend that to get a moist meatloaf every time you should place a largeMoreBut underneath it they recommend that to get a moist meatloaf every time you should place a large pan filled with water on the bottom rack of an oven preheated to 350 degrees Fahrenheit. This.
How can I improve my meat flavor?
Intensify the flavors of meat, poultry and fish with high-heat cooking techniques such as pan-searing, grilling or broiling, which help to brown meat and add flavor. Just don't overcook, burn or char meat. Roast veggies in a very hot (450°F) oven or grill for a sweet, smoky flavor.
How do you fix bland taste?
Your dish is pretty bland When a dish is too bland, the first thing to do is add a pinch of salt, which brings out all the other flavors. You can also add a pinch of sugar to bring out sweetness or a splash of vinegar to bring out sour notes.
What is the sauce on meatloaf made of?
Meatloaf Sauce: Ketchup combined with brown sugar, garlic and onion powder, salt, pepper and vinegar creates an irresistible sauce. Once baked, the glaze caramelizes and is SO GOOD!
How do I cook meatloaf without drying it out?
Slow and Low Is the Way to Go Some recipes have you cook your meatloaf at temperatures as high as 425 F. Noted food authority Alton Brown says that the ideal oven temperature for a moist meatloaf is 325 F. If the oven is too hot it will reduce the cooking time, but it tends to dry out the meat.
How do you add moisture to dry meatloaf?
Fill the very bottom of a microwave-safe dish with just enough water to cover it. Place the meatloaf in the water and sprinkle more water on top of it. Cover the dish loosely with plastic wrap. Microwave for 1 to 2 minutes on high and check to see if the meatloaf is done.
Why does my meatloaf come out dry?
Just like other types of meat, it's best to let the meatloaf rest before cutting into it. This gives the juices time to redistribute and settle. Slice into your loaf too soon and the juices will seep out, leaving you with a drier meatloaf.
Do you put water in the bottom of meatloaf?
3:124:15The Secret Ingredient You Should Be Using In Your Meatloaf - YouTubeYouTubeStart of suggested clipEnd of suggested clipBut underneath it they recommend that to get a moist meatloaf every time you should place a largeMoreBut underneath it they recommend that to get a moist meatloaf every time you should place a large pan filled with water on the bottom rack of an oven preheated to 350 degrees Fahrenheit. This.
Step 1: Prepare Meat Loaf Ingredients
Our meat loaf recipe uses a combination of mushrooms, onion, carrot, and garlic. Not only do these vegetables add nutrients, flavor, and moisture, but they also extend the meat loaf mixture. Cut or shred your veggies in uniform pieces so they cook evenly and the mixture holds together when shaped.
Step 2: Gently Mix the Ingredients
In a large mixing bowl combine eggs, milk, ketchup, mustard, and Worcestershire sauce, and salt. Add the veggie mixture and bread crumbs, stirring until evenly moistened. Next, add the ground beef. With clean hands, use your fingers to thoroughly but gently mix the ground meat into the egg-bread crumb mixture until just combined.
Step 3: Shape Meat Loaf
To prevent the meat mixture from sticking to your hands, moisten hands with cold water before shaping. Gently pat and shape the meat mixture into an oblong loaf (about 9x5-inch) that is slightly smaller than your baking dish.
Step 4: Make a Meat Loaf Glaze
You can't enjoy meat loaf without that saucy glaze (at least we can't). Our classic glaze includes a mixture of ketchup, brown sugar, and mustard, but you can easily sub your favorite. Try one of the variations included at the bottom of our recipe including apricot-mustard, peach-chile, and cranberry.
Step 5: Bake Meat Loaf
Bake the meat loaf for approximately 1 hour or until done (use these tips for how to tell if it is done ), spooning the glaze over the meat loaf in the last 25 minutes of baking. Transfer meat loaf to a platter, slice, and enjoy.
A few simple tips are all you need
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
Fat Is Your Friend
No matter which meats you decide to use, the right ratio of lean meat to fat is a critical factor in determining the texture and moisture of your meatloaf. A ratio of 80 percent meat to 20 percent fat is the generally accepted formula. Some cooks use 30 percent fat, but there is a fine line between juicy and greasy.
Vegetables Are Your Other Friends
By adding finely diced or pureed aromatic vegetables to your mixture, you are adding additional moisture into the meatloaf. Not only does this make your final product juicier, but it also adds lots of extra flavor.
Use Enough Filler
The function of breadcrumbs in meatloaf is to absorb and retain the juices so you have a moister loaf. Meat by itself will simply drain away the juices and end up dry. A percentage of 15 to 25 percent breadcrumbs in relation to the meat is common in most of today's recipes.
Do Not Over Mix or Compress the Meat
Mixing your ingredients too much is a very common mistake that can really make for meatloaf with a tough, dry texture. Self-control is the key; once the ingredients are mixed in, stop. Remember, the meatloaf is going to be mixed more as it's shaped before baking. When shaping your loaf, looser is better.
Slow and Low Is the Way to Go
Some recipes have you cook your meatloaf at temperatures as high as 425 F. Noted food authority Alton Brown says that the ideal oven temperature for a moist meatloaf is 325 F. If the oven is too hot it will reduce the cooking time, but it tends to dry out the meat.
Use a Digital Thermometer to Determine Doneness
If you cook your meatloaf too long, it will become dry. But it needs to reach a safe temperature for food safety, so you don't want "rare" meatloaf.
Bring Out the Myosin
Think for a minute about how ground beef looks and feels when you work with it. If you have a package in the fridge, you may even want to take it out now and have a look at it. The whole point of ground beef, or any ground meat, is that the muscles that make it up are turned from a solid piece of meat into a loose pile of chopped-up muscle fibers.
Add a Panade to Your Meatloaf
If you’ve ever stuck a spoon into a casserole, you already know that a combination of starches and liquids can make your foods hold together. When you’re adding those starches and liquids to a ground meat dish, like meatloaf or meatballs, the French term panade is generally used to describe it.
When in Doubt, Add an Egg
Eggs are often called for in meatloaf recipes. In fact, a lot of meatloaf recipes are happy to add just breadcrumbs and an egg and leave it at that.
Your Meat Mixture
You can certainly make a meatloaf with all beef, but a lot of recipes call for pork and veal or perhaps ground chicken or turkey. These all play a role in the finished meatloaf’s texture as well. Beef brings a bold flavor to the meatloaf, but an all-beef meatloaf is prone to falling apart.
Give It a Few Minutes
One final tip to help your meatloaf hold together: Give it some time when it comes out of the oven. The various starches and proteins that help hold it together and the gelatin that naturally occurs in the meats are all at their weakest when it’s just hot from the oven.
Loaf pan or free-form?
Discussions of how to make the tastiest meatloaf ultimately lead to the question of whether it's best to bake your meatloaf in a loaf pan or free-form on a baking sheet. There are advantages to each method, but really it comes down to a matter of taste (via Chowhound ).
Getting the perfect temperature
When it comes to their meats, some people are skeptical about resting. After all, people like their hot foods hot, and some equate "resting" with "cooling."
Is meatloaf better the next day?
The flavors and ingredients of meatloaf meld together as it cools, which is why it always tastes better the day after it’s been cooked. … The dish contains so many ingredients that meld together as it cools in the refrigerator.
Can uncooked meatloaf stay in fridge?
If you have time today to prepare it but don’t plan on eating the meatloaf until tomorrow, you can place the uncooked meatloaf in the refrigerator overnight. In fact, some cooks believe this improves the flavor of the finished dish. Just be sure to wrap or cover the loaf tightly before refrigerating.
Should meatloaf be at room temperature before cooking?
No real need (nor any benefit) to bring it to room temperature before cooking. Just put it in the oven when you start your preheat.
How long do you let meatloaf sit?
You can make meatloaf either in a loaf pan or free-form. Free-form meatloaves have a crust all around; loaf-pan meatloaves have a more “steamed” texture. It’s strictly a matter of preference. Let your meatloaf rest for about 10 minutes after it comes out of the oven; it will hold together better when slicing.
Do you cover meatloaf with foil when baking?
Cover a single large meatloaf with a piece of aluminum foil during cooking to keep it moist, but uncover it for the last 15 minutes of baking. “Meatloaf is highly suited to being either frozen raw for cooking later or cooked and frozen to reheat.” Preheat oven to 350 degrees F. Lightly grease a 9-by-5-inch loaf pan.
Why does my meatloaf always fall apart?
The most common reason is that your meatloaf doesn’t have enough binding agents. To help your meatloaf stay together add things in like eggs and bread crumbs because they are key ingredients that bind meat stick together. Another reason why your meatloaf may be falling apart is that it is overcooked.
How long is meatloaf good in the fridge?
To maximize the shelf life of cooked meatloaf for safety and quality, refrigerate the meatloaf in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked meatloaf will last for 3 to 4 days in the refrigerator.
